Nihari is a traditionally Muslim dish of Indians and Pakistanis. It is very popular in Delhi and other north parts of India in Muslim community. It is even considered as a national dish of Pakistan. The word Nihar originated from the Arabic word Nahar means morning, the dish was usually eaten in the early morning.
Today I am going to share with you all a very delicious and traditional slow cooked Lamb Shank Stew, known as Nihari. Traditionally this beef stew is cooked slowly over night and eaten as breakfast in early mornings but you can enjoy it over lunch or dinner. For this recipe I have asked my butcher to give me Nihari pieces and he gave me 2 big pieces of lamb shanks which I asked him to cut into 2pieces, you can cut into small pieces also and marrow bones for the stew. I have used pressure cooker to cook yakhni (stock) to save time, but there was no compromise in taste. This spicy stew is reddish in colour with lots of oil glaze on top which is actually the juice of marrow bones which is melted in the curry, which makes this dish more delicious and mouth-watering. The curry has to be thin not very thin and not thick as when it gets cold it becomes tight or firm like clarified ghee, because of the oil left from the meat. The additional garnishing on top with squeeze of lemon juice will enhance its flavour and taste. Make this delicious Nihari at home at least once, you will enjoy with your family not like other curries.